[nitiram]

I have an abundance of very hot green chillies. As I grew them for my son in law (no one else eats them)  I would like some ideas on how to preserve them insteda of just bunginng them in the freezer.

Have looked online for pickle recipe but they all involve indian ingredients which I can't get hold off.  I know that i can't just put them in oil as that harbours all sorts of nasty germs after a  while. Can I make oil with the fresh ones or do I have to dry them first??

[Annie]

I either freeze with seeds removed or dry then blitz in a food processer to flakes or powder.
  This is the only sauce I know that does not need  refridgerating,
 
   250g(8oz)fresh chillies or1/2 cup chilli powder
   3 cups sugar
   759ml (26 fl oz)white vinegar
   375g(12oz) sultanas
   8 cloves garlic
   3 tsp salt or to taste
   1tbsp grated ginger



    Put chillies and sufficiant vinegar to facilitate grinding the chiilies into a food processer.
   Put all ingredients into a stainless steel or enamel saucepan and bring to the boil.Simmer until sultanas and chillies are very soft,cool then puree.
   Pour into sterilised jars and seal.

[nitiram]

Thanks Annie,
This ounds simple enough.    Why do you take the seeds out though?

[Annie]

Leave seeds in and weep,well I did but it`s all a matter of taste.

[nitiram]

Leave seeds in and weep,

Explain please?

[wellingtons]

... just posted this somewhere else, but if you want chilli oil you must heat the oil and the chillies to 38 degrees otherwise they go mouldy.

Tomato and chilli jam is another good one ... although it uses more tomatoes than it does chillies, but it's so good I'm actually going to start selling it!

I put the the recipe here somewhere already, will go find the link ...

[wellingtons]

...

500g very ripe tomatoes
4 garlic cloves
4 large red chillies or equivalent
2 tsp finely chopped fresh ginger
30ml thai fish sauce
300g golden caster sugar
100ml red wine vinegar
splosh of balsamic vinegar
juice of 1 lime

Put half the tomatoes, garlic, chillies, ginger and fish sauce into a food processer and whizz to a puree.

Pour into a heavy based saucepan with the sugar and vinegars and lime juice, bring to the boil, stirring slowly. Reduce to a simmer

Dice the other half of the tomatoes and add to the pan. Simmer for 30-40 minutes, stirring every now and then so it doesn't stick (don't panic if it does stick, it won't impair the taste, but it may ruin the pan!).

After 30 - 40 minutes the mixture should have reduced by about a third and have become a rather wonderful sticky mixture.

Store in sterilised jars, seal whilst the mixture is still warm.

Please note that the longer you keep this *jam* the hotter it gets! It keeps for about 3 months in the fridge ... well it would if people didn't keeping eating the stuff.